Ingredients
Scale
- The Shrimp Cocktail
- 1 lb cooked shrimp, peeled, deveined, tails removed, and chopped if large
- 1 medium tomato, diced
- 1/2 cucumber, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and finely chopped (optional)
- 1 cup tomato juice or Clamato
- 1/3 cup ketchup
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- The Crunchy Slaw
- 2 cups shredded purple cabbage
- 1 tbsp lime juice
- The Thick Pale Green Avocado Drip
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
Instructions
- Mix the Shrimp Cocktail: Pat the cooked bright pink shrimp dry and place them in a large bowl. Toss in the diced tomato, cucumber, red onion, and jalapeño.
- Build the Zesty Base: In a separate bowl, whisk together the tomato juice, ketchup, lime juice, salt, and black pepper until completely smooth. Pour this red sauce over the shrimp and vegetables, folding gently until everything is heavily coated.
- Chill and Marinate: Cover the bowl and refrigerate for 20 minutes so the vibrant flavors can blend and intensify.
- Make the Slaw: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base.
- Blend the Thick Drip: In a blender, combine the ripe avocado, sour cream, fresh cilantro, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
- Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw inside four serving cups. Heavily top each cup with the chilled, zesty tomato-lime shrimp mixture. Flood the seafood entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve cold with fresh lime wedges.
- Prep Time: 15 minutes